GF Czech style Goulash

Beef Stew or Goulash (Hovězí guláš) is certainly one of the famous Czech classic dishes everybody should try. Goulash is known for being slow simmered. It is characterized by rich, hearty color, aromatic flavor, and insanely delicious taste. I prefer Instant Pot, as the meat is not going to get dry after long cooking. Of course, my version is Gluten-Free, but you can certainly use regular flour or none at all.

What is Goulash?

Guláš or Goulash, a soup or stew, is prevalent in many variations throughout Central Europe. The original version of Goulash comes from Hungary. The Czech version is beefier and has fewer vegetables. (none) There are many variations of Czech Goulash, and different families have slightly different Goulash recipes or secret ingredients.

Be aware; if you go to Czech and order Goulash unless you are in a Gluten-Free restaurant, it won’t be GF!!!

Garnish with sliced onion and dumplings on the side. We cannot forget a beer!!! Any beer of your choice is good. Do not stop at only Pilsner and experience other beers. (Pilsner is not GF)

Where does the flavor and color came from?

The best meat to use is grass-fed beef. It is darker in color than traditional store-bought beef. Paprika is an important part of Goulash, same as onion. The more onion, the richer flavor, and the more you saute onion, the darker color of the sauce. Old wife’s tale says, more onion, the thicker sauce will be. Is this true? I do not know…

Which is the Best Paprika to Use?

Paprika is made from ground sweet pepper pods which create the iconic bright red powder. Depending on the variety of paprika, the color can range from a bright orange-red to a deep blood red, and the flavor can be anything from sweet and mild to bitter and hot. 

Sweet Paprika

Typically labeled – paprika. This spice adds vibrant color to any dish. Sprinkled paprika over appetizers to add color or used as a flavoring for meat rubs. My kids love to sprinkle over deviled eggs. This is the type of paprika I use in this recipe. It has a sweet pepper flavor without any heat. If a recipe doesn’t specify the type of paprika, I recommend using this kind.

Hot Paprika

Hot paprika is the Hungarian variety of paprika. This spice is made from extra-spicy red peppers. Like cayenne or other ground chiles, a little goes a long way with this stuff. In Eastern European cuisine, we use paprika as a primary flavoring method instead of adding color to a dish.

This paprika is most commonly found in classic dishes like Goulash, a stew made from red meat. Onions, potatoes, and vegetables, and the creamy Paprikash, a similar stews. Since my kids cannot take much heat in a dish, I stay with sweet paprika most of the time.

Smoked Paprika

Smoked Paprika is made by drying and smoking the red peppers over an oak fire. This process gives the red powder a rich, smoky flavor. You can have both sweet or hot pepper varieties. Smoked paprika is often called pimenton or smoked Spanish paprika.

The best way to use Smoked Paprika is to grill outdoors or use it to add smoky flavor to dishes without actually smoking them.

Lets get cooking!

Start by choosing a pot. I use Instant Pot, but a dutch oven or any heavy bottom pot will do it as well. Even a slow cooker is a good option.

• 2-3 large white or yellow onions, diced
• 1 pound of grass-fed beef stew meat
• 4 tbsp of oil – more if needed

How to make a good base for Goulash

In Czech, we use lard, but I don’t use it here in the USA. I use vegetable oil. Dice onion and add with oil into a pot of your choice. I prefer cooking with Instant Pot.

Turn Instant Pot on “sauté.” The onion has to be as dark as possible, almost a step before being burned. The more dark onion, the darker sauce will be. If the onion is getting too dry, add more oil as needed.

When the onion is brown enough, add stew meat. This is a general term for different cuts of beef that are good for stewing. It’s already cut into small pieces. If the meat has an uneven size, cut the meat further into approximately 1-inch cubes—brown meat on all sides.

The brown bits from the meat might start to stick to the bottom. Add about 1 tbsp of water, and all the grippy stuff will loosen up. It is like magic. The water will evaporate, and the stuck pieces will get loose.

What spices are used in Goulash?

There is really no right or wrong with this recipe. Like I said, each family or restaurant has its own spin on the recipe, some even have secrete ingredients here and there. The base of spices is always sweet paprika, salt, pepper, cumin, garlic, marjoram. The differences people make are in portions. In Czech, you can even buy already mixed spices for goulash and pour from a spice bag, and no need for measuring individual spices.

These measurements work for my taste but feel free to add more or less. If you like your beef goulash a bit spicier, add chili or smoked paprika. Remember, you can always add crushed chili peppers as a garnish as well.

Pour enough beef stock to cover the meat, do not add too much. Add bay leaves and set Instant Pot for 60 minutes to cook. Make sure nob is on “seal.”

If using cast iron or a heavy bottom pot, lower the heat and simmer covered for 1 ½ hour. Then uncover and continue to simmer for another 30 minutes until the beef is fork-tender and the liquid has thickened. Adjust the seasoning if necessary.

• 1 tsp of carraway seeds (grounded) can be omited but should not.
• salt/pepper to taste
• 2 tbsp of sweet paprika
• 2 tbsp of tomato paste
• 4 bay leaves
• 1-2 cups of beef stock or can of guiness beer

How to finish Goulash

When Instant Pot finishes 60 minutes of cooking, “leave it and forget it” for another 30-60 minutes. The meat will get tender. Goulash can stay the way it is, but to me is too watery. I like my sauce a bit thicker.

I like to mix 2 tbsp of gluten-free flour and whisk it in the cup with a little bit of goulash sauce. Make sure no lumps are in the cup, pour into a goulash, and let simmer for about 5 minutes.

Add in fresh crushed or minced garlic and sprinkle with dried marjoram for an aroma.

• 2 tbsp of gluten-Free flour
• 1 cup of goulash sauce
• 3 cloves of garlic – minced
• 1tsp of Marjoram

How to serve Czech Goulash

Goulash is traditionally served with bread dumplings or with chunks of fresh caraway seeds bread. (German-style of bread here in the USA).

Garnish with a few onion circles or green onion to bring a bit of color and crunch.

I love to serve Goulash with Bacon dumplings; they are effortless to make and bring great flavor to the sauce.

When in a crunch, and there is no time to make dumplings, rice or good pasta will taste great as well.

How to store Goulash

Like with other types of goulash, the flavor is even better on the second day. Make a whole pot and save some for later!

Store leftover Czech goulash in covered containers in the refrigerator for up to 4 days or freeze for up to 3 months for best quality. Thaw frozen goulash completely in the refrigerator before reheating.

Reheat goulash over a gentle heat, stirring occasionally, and thin it back out with a little water if it has thickened too much.

Cooking tips

• The best meat to use is “Beef chuck or shank (klizka). The beef should be fat-marbled; otherwise, the meat can be dry. 
• How do you tenderize beef goulash? – Slow simmering in a covered pot is necessary, and it takes about 2 hours until the beef is soft and tender.
• Goulash tastes better the next day, make sure you have plenty of leftovers.
• If you like spicey, garnish Goulash with pepper flakes

Who inspired me?

Suppose you wonder who inspired this delicious recipe. You can find it in one of my Czech cookbooks, “Velká kuchařka Čech a Moravy – Roman Vaněk.” This cookbook is something like a Czech cooking bible. It is full of Traditional Czech recipes. Every recipe I had made so far turned out perfect and delicious.

I hope you did enjoy this Gluten-Free recipe. If you try this recipe, let me know! Leave a comment, please. Thank you so much!

Other traditional Czech recipes to try

• Stuffed pepper with Tomato sauce Looking for a delicious pepper recipe? Stuff peppers are one of the traditional Czech recipes you should try.
• Chicken in Paprika Sauce Creamy and very easy dish to make. A favorite in our family.
• Rabbit in vegetable cream sauce Creamy, vegetable sauce with delicious meat! Perfect hearty dinner in the fall season.
• Czech Schnitzel – Pork Rizek – Who does not like schnitzel? one of my favorite meals.
• “Svickova” – Beef in Vegetable Sauce – Svíčková is a traditional Czech dish and one of the most popular Czech meals.

Until next time…!

DOBROU CHUT!

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